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Course Description

This bundled series of four online courses developed by national food-marketing expert, Lou Cooperhouse, guides participants through an overview of the specialty foods market in Food Trends: Finding Your Niche in the Specialty Food Industry, how to develop a new food product in Food Product Development and Technology Essentials, the essentials of Quality Assurance and Food Safety Principles, and Good Manufacturing Practices for Food Producers. Participants learn the fundamentals of the food marketplace in Hawaiʻi and earn a Certificate of Completion.

Learner Outcomes

Course SLO 1: Understand the process by which a new food business can be established, and what critical knowledge of the marketplace will be required.

Course SLO 2: Recognize the consumer trends that exist in the marketplace today, and also the various channels of distribution that exist today, and how a niche business can be quite successful. 

Course SLO 3: Understand the elements of a business plan that will need to be addressed, including the development of a "unique selling proposition", product strategy, market strategy, management team, competitive assessment, and detailed financial plan.

Course SLO 4: List product development technologies that can be utilized in the food industry, which serve as "tools in the toolbox", and describe how each can significantly impact optimal product quality and enhanced food safety.

Course SLO 5: Describe why synergy is created when technologies are utilized from all aspects of the food chain - from "farm to fork" and including agricultural practices, processing technologies, packaging technologies and distribution technologies

Course SLO 6: Describe specific technologies that can be adapted to various product applications, such as modified atmosphere packaging, sous vide, cook chill, and high pressure processing.

Course SLO 7: Define "quality" in the food industry.

Course SLO 8: List the steps for implementing a Quality Policy within a food processing or food retailing environment.

Course SLO 9: Describe the role of government regulations in the food industry.

Course SLO 10: Outline the requirements and expectations of regulators and oversight agencies.

Course SLO 11: Identify the components of an overall food safety and quality system.

Course SLO 12: Provide examples that illustrate best practices for each of the following:
·   facility infrastructure
·   sanitation
·   pest control
·   chemical control
·   personnel practices
·   HACCP
·   microbiological testing
·   allergen control
·   process control
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